Souper Douper Soup Monday, November 11, 2013


2 lb lean beef, trimmed of all fat and gristle and cut into 1” cubes
1/3 cup dry bread crumbs
1 tsp salt
½ tsp ground black pepper
1 onion cut into wedges
3 carrots cut into chunks
4 stalks celery, cut into 1” lengths
1 tsp each dried basil and oregano
1/3 cup quick cooking tapioca
8 oz mushrooms, sliced
1 TBSP soy sauce
2 cans condensed tomato soup
1 can beef broth


Combine bread crumbs with salt and pepper and toss with beef to coat. Place beef cubes into a slow cooker and add all remaining ingredients. Stir lightly to mix. Cover and cook on low for 10 to 12 hours. Best served with cornbread.


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